Lemon Dijon Aioli

Red Snapper

Baked Red Snapper with Lemon, Dijon, Garlic Aioli,

Panko Pine Nut Crumb served with a Pear, Fennel. Gorgonzola Salad with Lemon Rosemary Vinaigrette

Ingredients

Lemon Rosemary Vinaigrette

1/3 cup white balsamic vinegar

2 teaspoons sugar

½ teaspoon salt

1 1/2 tablespoons honey

1 1/2 teaspoons fresh rosemary, finely chopped

2 teaspoons Italian parsley, chopped

Zest of 1 1/2 large lemons

1 teaspoon fresh, minced garlic

1/8 teaspoon white pepper

1/2 cup good quality extra virgin olive oil

¼ cup grapeseed oil

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Aioli Sauce

3/4 cup mayonnaise

2 tablespoons Dijon mustard

2 teaspoons stone ground mustard

1/2 teaspoon fresh minced garlic 

Zest of ½ large lemon

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Panko Pine Nut Crumbs

1 cup Panko crumbs

½ cup coarsely chopped pine nuts

½ teaspoon salt

1/2 teaspoon fresh cracked pepper

1 1/2 tablespoons melted butter, cooled

Baked Red Snapper

4-  6 ounce, red snapper filets, scaled, skins removed

Olive oil

Salt & pepper

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Pear, Fennel Salad

1 medium sized fennel bulb, sliced thinly with mandoline.  

1 small sweet onion

2 mini, seedless cucumbers, sliced thinly

2 Bartlett pears

Dried, whole figs, sliced

Curly Oak lettuce or your favorite

Baby Arugula 

Block, Gorgonzola cheese 

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Fresh lemon slices

Fresh herbs: dill, parsley, basil

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Directions 

Lemon Rosemary Vinaigrette

Add the balsamic vinegar, sugar and salt to a small mixing bowl and whisk until dissolved. Add the honey, rosemary, parsley, zest, garlic, pepper and whisk.  Add the oils and whisk to emulsify or shake in a container with a lid.  

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Aioli Sauce

Whisk all of the ingredients together, cover and place in the refrigerator until ready to use.  

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Panko Pine Nut Crumbs

Mix the Panko, pine nuts, salt & pepper together.  Drizzle in the butter while mixing.  

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Baked Red Snapper

If using fresh caught snapper, rinse filets under cool water to remove any scales, remove any bones and pat dry with paper towels.  

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Season both sides with salt.  Brush the bottoms lightly with olive oil and place on a baking sheet, lined with parchment paper, 1 inch apart.  

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Spoon 3-4 tablespoons of the aioli on top of each filet and spread out evenly. Using a spoon, sprinkle on a light layer of the crumbs and gently press into the aioli to adhere, then sprinkle on a second layer but don't press.  

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Bake in the center of oven at 425 degrees for 12-15 minutes, or until a fork goes through the fish easily and crumbs are golden brown. Squeeze fresh lemon over the top of fish . drizzle with Extra Virgin Olive oil and sprinkle with chopped, fresh herbs: dill, Italian parsley, basil. 

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Pear, Fennel Salad

Arrange salad items on individual plates or a salad platter/bowl.  Serve the salad and Gorgonzola cheese with the lemon rosemary vinaigrette.  

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